Swordfish with watercress puree, tarragon egg yolk and seaweed
METHOD
The day before, season the fish loin with salt and pepper and roll tightly in cling film, refrigerate until needed.
Place the egg yolks, tarragon and salt in a zip bag and place in a water bath at 70C for 1 hour, strain and pass in a piping bag to serve.
Heat the oil to 190C and fry the seaweed for 1 minute until crispy.
Place the butter, onion and garlic in a pan, and cook on low for 5 minutes. Add the peeled and thinly sliced potato and cook for 3 minutes. Add the watercress and wet with stock.
Cook for 5 minutes and puree.
Slice the fish into 1-inch medallions, and pan roast the swordfish loin in a nonstick pan with a little oil for 2 minutes each side.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Taste of Excellence Food and Drink Awards 2024 – voting closed!![]()
![]()
Our readers and clients of these businesses have put forward their nominations in their 1,000s in these 2024 Awards. We were especially interested to hear your reasons for nominating your heroes, favourites and those who have gone above and beyond your expectations.![]()
![]()
Your 2024 Award Winners will be announced in a special supplement in the December issue of Lincolnshire Life magazine and via our website and social media channels.![]()
![]()
We’ll be announcing the top businesses in each category who will go forward to be considered by our team of judges, so keep an eye out on our social media channels.
